Utah Funeral Potatoes, also known as cheesy potato casserole, are a beloved comfort food deeply rooted in Utah’s culinary and cultural traditions, particularly within the Latter-day Saint (LDS) community. The dish earned its name because it’s frequently served at post-funeral gatherings, where friends and family come together to share a meal and support one another. This rich, creamy casserole features tender shredded potatoes (often hashbrowns), a velvety cheese and sour cream sauce, and a crunchy, buttery topping, typically made with cornflakes or breadcrumbs. It’s the ultimate crowd-pleaser, combining simple ingredients into a warm, indulgent dish that’s perfect for potlucks, holidays, or any gathering where comfort food is needed. While variations exist, the classic version balances cheesy, creamy, and crunchy textures with a savory, slightly tangy flavor.
Below is an in-depth, step-by-step recipe for Utah Funeral Potatoes, including tips for success, variations, and troubleshooting advice.
Ingredients (Serves 8–10)
For the Casserole:
- 1 (30 oz) bag frozen shredded hashbrowns, thawed (or 6 cups fresh shredded potatoes, rinsed and patted dry)
- 1/2 cup (1 stick) unsalted butter, divided (1/4 cup for the sauce, 1/4 cup for the topping)
- 1 medium yellow onion, finely diced
- 2 cloves garlic, minced (optional, for extra flavor)
- 1 (10.5 oz) can cream of chicken soup (or cream of mushroom for a vegetarian option)
- 1 cup sour cream
- 1 cup whole milk or heavy cream (for a richer texture)
- 2 cups shredded sharp cheddar cheese, divided (1 1/2 cups for the casserole, 1/2 cup for topping)
- 1 teaspoon kosher salt (adjust to taste)
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon garlic powder (optional)
- 1/2 teaspoon onion powder (optional)
For the Topping:
- 2 cups cornflakes, crushed (or 1 1/2 cups panko breadcrumbs or crushed Ritz crackers)
- 1/4 cup (1/2 stick) unsalted butter, melted
- 1/4 teaspoon kosher salt (optional, if using unsalted crumbs)
For Garnish (Optional):
- Chopped fresh parsley or green onions
Equipment:
- 9×13-inch baking dish
- Large skillet (for sautéing)
- Large mixing bowl
- Medium bowl (for the topping)
- Spatula and whisk
- Measuring cups and spoons
- Aluminum foil (optional, for baking)
Step-by-Step Instructions
Step 1: Prepare the Ingredients
- Thaw the Hashbrowns:
- If using frozen hashbrowns, thaw them in the refrigerator overnight or at room temperature for 1–2 hours. Alternatively, microwave them in a bowl for 2–3 minutes, stirring halfway, until softened but not cooked.
- Pat the hashbrowns dry with a clean kitchen towel to remove excess moisture, which prevents a soggy casserole.
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or cooking spray.
Step 2: Make the Creamy Base
- Sauté the Onion:
- In a large skillet, melt 1/4 cup (1/2 stick) of butter over medium heat.
- Add the diced onion and sauté for 4–5 minutes, stirring occasionally, until softened and translucent.
- If using garlic, add it in the last minute and cook, stirring, until fragrant. Remove from heat and set aside.
- Mix the Sauce:
- In a large mixing bowl, combine the cream of chicken soup, sour cream, and milk (or heavy cream). Whisk until smooth.
- Stir in 1 1/2 cups of shredded cheddar cheese, kosher salt, black pepper, garlic powder, and onion powder (if using).
- Add the sautéed onion (and garlic, if used) to the sauce, mixing well to combine.
- Combine with Hashbrowns:
- Add the thawed hashbrowns to the sauce mixture. Gently fold everything together with a spatula until the hashbrowns are evenly coated. Be careful not to overmix, as this can break down the potatoes and make the casserole mushy.
Step 3: Assemble the Casserole
- Transfer to Baking Dish:
- Pour the hashbrown mixture into the prepared 9×13-inch baking dish, spreading it into an even layer with a spatula.
- Smooth the top lightly, but don’t press down too hard—you want the casserole to remain light and fluffy.
- Add Extra Cheese:
- Sprinkle the remaining 1/2 cup of shredded cheddar cheese evenly over the top of the casserole.
Step 4: Prepare the Topping
- Crush the Cornflakes:
- Place the cornflakes in a zip-top bag and crush them with your hands or a rolling pin until they’re in small pieces but not a fine powder. Alternatively, if using panko or Ritz crackers, measure them out as is or crush the crackers slightly for texture.
- Transfer the crumbs to a medium bowl.
- Mix the Topping:
- Melt the remaining 1/4 cup (1/2 stick) of butter and pour it over the crushed cornflakes (or crumbs). Add a pinch of kosher salt if needed.
- Stir until the crumbs are evenly coated with the butter, creating a crunchy topping.
- Top the Casserole:
- Sprinkle the buttery cornflake mixture evenly over the casserole, covering the entire surface.
Step 5: Bake the Funeral Potatoes
- Bake:
- Place the baking dish in the preheated oven, uncovered.
- Bake for 40–45 minutes, or until the casserole is bubbly around the edges, the cheese is melted, and the topping is golden brown and crispy.
- Check for Doneness:
- If the topping browns too quickly, loosely cover the casserole with aluminum foil for the last 10 minutes of baking to prevent burning.
- The potatoes should be tender and heated through. You can test by inserting a fork into the center—if it goes in easily, the casserole is ready.
- Cool Slightly:
- Remove the casserole from the oven and let it cool for 5–10 minutes. This helps the layers set and makes it easier to serve.
Step 6: Garnish and Serve
- Add Garnish:
- Sprinkle chopped fresh parsley or green onions over the top for a pop of color and freshness (optional).
- Serve:
- Scoop portions of the casserole onto plates using a large spoon or spatula. Serve warm as a side dish or a main course with a green salad or steamed vegetables to balance the richness.
Tips for Success
- Hashbrown Texture:
- Thawing and drying the hashbrowns is key to avoiding a watery casserole. If using fresh potatoes, rinse them well to remove excess starch, then pat dry thoroughly.
- Cheese Choices:
- Sharp cheddar is traditional, but you can mix in Monterey Jack, Colby, or even a bit of Parmesan for a different flavor profile. Avoid pre-shredded cheese if possible, as it contains anti-caking agents that can affect the texture.
- Creamy Consistency:
- If the sauce seems too thick before mixing with the hashbrowns, add an extra tablespoon or two of milk. It should coat the potatoes without being runny.
- Topping Variations:
- Cornflakes are classic, but crushed Ritz crackers, panko breadcrumbs, or even crushed potato chips make excellent alternatives. For extra flavor, mix in a tablespoon of grated Parmesan or a pinch of garlic powder with the topping.
- Make Ahead:
- Assemble the casserole (without the topping) up to a day ahead, cover, and refrigerate. When ready to bake, add the topping and bake as directed, adding 5–10 minutes to the baking time if it’s cold from the fridge.
- Freezing:
- Assemble the casserole (without the topping) in a freezer-safe dish, cover tightly, and freeze for up to 2 months. Thaw in the refrigerator overnight, add the topping, and bake as directed.
Variations
- Loaded Funeral Potatoes:
- Stir in 1/2 cup of cooked, crumbled bacon or diced ham into the hashbrown mixture. Top with extra cheese and green onions for a “loaded” baked potato vibe.
- Vegetarian Funeral Potatoes:
- Use cream of mushroom soup instead of cream of chicken, and swap the butter in the topping for a plant-based alternative if desired. Add sautéed mushrooms or spinach for extra veggies.
- Spicy Funeral Potatoes:
- Mix in 1/4 teaspoon of cayenne pepper or a small can of diced green chiles to the sauce. Top with crushed spicy potato chips instead of cornflakes for a kick.
- Gluten-Free Funeral Potatoes:
- Use a gluten-free cream soup (or make your own with a cornstarch slurry and broth) and gluten-free cornflakes or breadcrumbs for the topping.
- Healthier Funeral Potatoes:
- Swap the sour cream for Greek yogurt, reduce the cheese to 1 cup, and use a lighter cream soup. You can also mix in steamed cauliflower with the hashbrowns to sneak in more veggies.
Troubleshooting
- Casserole Too Watery?
- Ensure the hashbrowns are fully thawed and patted dry. If using fresh potatoes, rinse off excess starch. Avoid adding extra liquid to the sauce.
- Topping Not Crispy?
- Make sure the cornflakes are evenly coated with butter. If the casserole releases too much steam, the topping can become soggy—try baking uncovered the entire time or broiling for the last 1–2 minutes (watch closely to avoid burning).
- Potatoes Not Tender?
- If the hashbrowns were still frozen or too cold when baking, they may not cook through. Thaw completely and ensure even baking by spreading the mixture evenly in the dish.
- Sauce Not Creamy?
- The sauce may have separated if overbaked. Stir the mixture well before baking, and don’t bake longer than needed—just until bubbly and golden.
- Too Salty?
- Taste the sauce before combining with the hashbrowns. Cream soups and cheese can be salty, so adjust the added salt accordingly.
Nutritional Information (Per Serving, Approximate)
- Calories: 400–450 kcal (based on 10 servings)
- Protein: 10–12g
- Fat: 25–30g
- Carbohydrates: 30–35g
- Sugar: 3–5g
- Sodium: 800–900mg
Utah Funeral Potatoes are the epitome of comfort food, with their creamy, cheesy potato base and crunchy, golden topping. This dish is a staple at gatherings in Utah and beyond, offering warmth and nostalgia in every bite. It’s incredibly versatile, pairing well with everything from ham at Easter to grilled chicken at a summer barbecue. The recipe is forgiving and easy to adapt, making it a great option for both novice and experienced cooks.
